Recipe: Fillet Steak, with Creamy pepper sauce and Rocket Salad

There are not many things in this culinary world that can beat a good steak. A good steak, to me, is very lean- almost no fat atall- and from the fillet. Not a fan of rump or t-bone. I was making this lovely meal for me and nick's 2 1/2 year anniversary. He kept pointing out that it isnt really an "anniversary" unless it is actually annual- but we basically did nothing for our second year anniversary so I thought i'd cook him a nice meal. I like my steak medium rare- although lately i've been liking my meat bloodier and bloodier, closer to rare nowadays. I get my fillet steaks from M & S, they are perfect, and not THAT expensive either. Although i HAD to take a picture of this, it was hilarious- you can't completely see the writing on the label- but it says "remove before microwaving".....who the hell is microwaving aged fillet steaks??? Lol!

I served this with my 'attempt' on baked oven chips. I didn't really cook them long enough, and they didn't go crispy, so they kinda ended up as rosemary baked potatoes really. Still, quite nice though. My recipe for perfect oven baked chips still definitely needs a lot of tweaking! Anyway, i certainly had to write down the rest of this recipe, the sauce is so simple but it is just TO DIE FOR. And the salad is basic, but delicious, and works well against the richness of the steak and creamy sauce.

Steak with creamy pepper sauce, rocket salad (serves 2)

Drizzle of oil
2 good quality thick fillet steaks
2 handfuls rocket and baby red chard salad mix
6 cherry tomatoes, halved
2 tbsp balsamic vinegar
2 tbsp extra virgin olive oil
1 tsp sugar
3 tbsp red wine vinegar
250ml beef stock
2 tbsp extra thick double cream
Lots of freshly ground black pepper
Salt, sugar and pepper to taste

1. Preheat the oven to 180C. First, prepare your balsamic dressing. Whisk together the balsamic vinegar, extra virgin olive oil, and sugar, until the dressing has become thick and emulsified, and the sugar has dissolved. Set aside
2. Put a frying pan onto a high heat with a little oil. Cook the fillet steaks 2 minutes each side, and put into the oven, whilst you quickly make the sauce. Keep your eye on the steak- removing it when it is done to your preferred state- rare, medium rare, or well done.
3. Into the same saucepan, put in the red wine vinegar- because the pan is still hot most of this ends up evaporating. Add beef stock and bubble down for a couple of minutes. Add cream, and lots of black pepper, and thicken for a further two minutes. Season your sauce with salt, pepper, and sugar to taste.
4. Plate up! Put the handfuls of salad, cherry tomatoes, and drizzle over the reserved balsamic dressing onto two plates. Put the steaks onto these plates and pour over the sauce equally (or pour the sauce into a gravy boat if you prefer). Serve with whatever you fancy- oven baked chips or roast potatoes are my favourite things to serve with this dish.